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Ice Cream Sandwiches

Source of Recipe


LHJ, Recipes 2000






List of Ingredients



• 8 Tbsp butter or margarine
  
• 4 ounces unsweetened chocolate squares, broken in half
  
• 1 cup granulated sugar
  
• 1/2 tsp vanilla extract
  
• 2 large eggs
  
• 1 cup all-purpose flour
  
• 1/4 tsp baking powder
  
• Pinch of salt
  
• 1 pint premium vanilla ice cream
  
• 2 pints premium strawberry or chocolate ice cream
  
• Confectioners' sugar, for garnish (optional)
  






Instructions



1. Heat oven to 325 degrees (F). Line a (15-1/2x10-1/2x1-inch) jelly-roll pan with foil; lightly grease foil.
   
   
2. Combine butter and chocolate in a medium microwave-proof bowl; microwave on HIGH 2 minutes. Let stand 5 minutes; stir until smooth. Stir in sugar and vanilla. Beat in eggs with a wooden spoon until blended, then beat in flour, baking powder, and salt until well combined.
   
   
3. Spread batter evenly in prepared pan. Bake 12 to 13 minutes, until brownie is set in center. Cool completely on wire rack. Invert brownie onto a cookie sheet; peel off foil and freeze 30 minutes.
   
   
4. Meanwhile, soften vanilla ice cream in the refrigerator 15 minutes. Line the same jelly-roll pan with plastic wrap. Spread softened vanilla ice cream evenly over one-half of pan. Freeze for one hour. Soften strawberry ice cream in refrigerator 15 minutes. Evenly spread over remaining half of pan next to vanilla ice cream. (The strawberry layer will be thicker than the vanilla, and that's okay.) Freeze one hour.
   
   
5. Remove ice cream and brownie from freezer. Invert ice cream evenly onto brownie; remove pan and press lightly on the top of the wrap to adhere. Peel off wrap. Cut brownie and ice cream rectangle in half crosswise (each half should be a different ice cream flavor). Invert one half, ice cream side down, onto other half to form a sandwich. Freeze 30 minutes. Cut rectangle into quarters; then cut each quarter in half to make 8 sandwiches. Transfer sandwiches to a jelly-roll pan. Cover top of pan with heavy-duty foil and freeze overnight.
   
   Just before serving, sprinkle tops of ice cream sandwiches with confectioners' sugar, if desired.
   
   Makes 8 sandwiches.